Rooted in generations of maple-sugaring, Laurel & Ash Farm brings together heritage, hands-on care, and a thoughtful approach to agriculture in Dutchess County.
Nestled among the trees, Laurel & Ash Farm sits on about 52 acres of maple forest, where tradition meets hands-on craftsmanship. What started with just a handful of tapped trees has grown into a carefully nurtured operation, where every season brings its own rhythm. From maintaining the forest to preparing equipment and tapping new trees, the work begins long before the sap starts to run. Each step is guided by experience, patience, and a dedication to creating syrup that captures the character of the Hudson Valley.
A New Chapter in Holmes
Founders Ashley Ruprecht and Jeffrey Schad originally spent decades in creative fields, ranging from television to photography and advertising. While searching for a weekend home upstate, they purchased a property in Holmes in 2015, which would become the heart of their new venture. Schad, who grew up near Syracuse, where making maple syrup was a family tradition, saw an opportunity to bring that heritage to life.
That first winter, they tapped a few trees, boiled sap over an open fire, and shared the syrup with friends. “We just kept giving it away as gifts and doing a little more each year,” Ruprecht adds, “until we got up to about 110 buckets in our woods and realized we actually had a whole forest of maple trees.” What started as a small hobby gradually grew into Laurel & Ash Farm.
By 2018, Ruprecht and Schad began transforming their hobby into a full-fledged operation, building a sugar house and pump house on the property. They incorporated an old stone foundation into the design, blending historic charm with modern functionality.
The following year marked their first commercial season, selling out at local farmers’ markets and through early online orders, quickly realizing the potential of their maple operation. As demand grew, they modernized further, installing vacuum lines and expanding their taps. Today, Laurel & Ash Farm manages around 2,000 taps across the property, producing close to 1,000 gallons of maple syrup annually, depending on the weather.
A Thoughtful Approach to Flavor
Maple season at Laurel & Ash Farm typically runs from January through late March, and the journey from sap to syrup is a meticulous, hands-on process. Each winter, Ruprecht and Schad tap thousands of trees across their property, carefully attaching spiles and running sap through vacuum lines to collect it efficiently.
The sap is then filtered and boiled in the sugar house, requiring constant attention, from checking temperatures to monitoring consistency and tasting batches along the way, ensuring every bottle reflects the character and quality of the farm.
“A lot of how we’ve grown has been through trial and error, but we do things the way we’ve found works best and produces the best results,” Ruprecht says.
Laurel & Ash Farm’s dedication to craftsmanship extends beyond syrup. The farm also produces maple vinegar, using a precise fermentation process that’s carefully monitored to develop a balanced, tangy flavor. Each batch reflects the same thoughtful attention that goes into every bottle of syrup, bringing a taste of the farm to new culinary possibilities.
Visual presentation became another intricate part of the process. Ruprecht and Schad collaborated with a designer to develop Laurel & Ash Farm’s brand and packaging, drawing on references outside of traditional agricultural aesthetics. Clean lines, refined labeling, and glass bottles were intentional choices, shaped by their backgrounds in creative fields and an interest in creating something that felt both elevated and accessible for consumers.
“We brought an inherently different sensibility to the farm’s identity, shaped by our past experiences,” adds Schad.
From Forest to Table
Laurel & Ash Farm’s lineup goes beyond classic maple syrup, with offerings like pancake mix made from local New York State grains and sweetened with its own maple sugar. Each syrup, from delicate golden to amber to dark and very dark, reflects the farm’s attention to flavor and craftsmanship, rooted in the Hudson Valley.
Specialty syrups highlight creative pairings and collaborations, such as ghost pepper maple, infused with peppers sourced from partner farms, or limited-run flavors that showcase local ingredients and seasonal inspiration. Additionally, the maple vinegar, developed in partnership with Salinger’s Orchard, adds a tangy twist to the farm’s collection, bringing versatility to kitchens beyond breakfast.
Sustainable Practices and Forest Stewardship
Sustainability is central to Laurel & Ash Farm’s mission. Ruprecht and Schad carefully manage their land, ensuring minimal impact on the ecosystem, preserving wildlife habitats, and maintaining a diverse mix of trees. The farm avoids overproduction and uses eco-friendly, recyclable packaging, reflecting the same detailed approach found in its maple syrup and vinegar.
During the sugaring season, the founders oversee all aspects of production with a focus on careful handling of sap and forest resources. They manage trees to maintain forest health and repurpose fallen wood as fuel for their sugarhouse. Operations are designed to minimize disruption to the forest, with motorized activity restricted to necessary pathways, allowing the forest to thrive undisturbed.
“A diverse forest is a healthy forest, and we just want to maintain that as much as we can,” Ruprecht emphasizes.
Laurel & Ash Farm is proud to be recognized as New York State’s 10th official bird-friendly maple producer, a designation awarded through the Bird-Friendly Maple Project in collaboration with Audubon New York, Cornell, and the New York State Maple Producers Association.
This recognition highlights the farm’s careful forest management and wildlife habitat planning, which have increased bird diversity across the sugarbush. By cultivating a resilient and biodiverse forest, Laurel & Ash Farm demonstrates that maple syrup production can harmonize with thriving ecosystems.
Community Engagement
Beyond their forest stewardship, the founders are committed to sharing their work directly with the community. The farm is a familiar presence at farmers’ markets and seasonal events throughout Hudson Valley and New York. Ruprecht and Schad bring their syrups, vinegars, and other farm offerings to local farmers’ markets, connecting directly with customers and sharing the story behind their forest-to-table operation. In addition to these regular markets, the founders participate in larger fairs and specialty events, bringing a taste of their farm to broader audiences beyond the Hudson Valley.
Looking Ahead
As Laurel & Ash Farm continues to grow, Ruprecht and Schad are focused on thoughtful expansion that preserves the integrity of their sugarbush. Plans include tapping additional nearby land in partnership with the state, allowing the farm to increase production while maintaining careful forest stewardship. They also envision opportunities to collaborate further with local Hudson Valley farms, extending their network of specialty ingredients and seasonal offerings.
Above all, the founders aim to balance growth with the values that define their farm: quality, sustainability, and community. “What sets us apart is just the way we do things. And I think the craft and the patience we take with what we do make our products stand out,” Ruprecht notes. Through attentive management, creative collaborations, and a true dedication to the craft, Laurel & Ash Farm brings the taste of the forest and a lasting impact to the Hudson Valley’s agricultural scene.
Laurel & Ash Farm
Holmes
